The Story Behind The Sea of Confusion
Tropical flavors and Jamaican rum give this multi-colored cocktail a summer vacation vibe. If you don’t have pear brandy, you can substitute grappa, kirsch, or even Cognac.
The recipe comes to us from Houston Eaves, beverage director of San Antonio’s Esquire Tavern. Opened in 1933, it’s the city’s oldest watering hole, and holds the strange yet notable distinction of having the longest wooden bar in the state.
Ingredients
- 1 ounce rum, such as Hamilton Jamaican Gold
- ½ ounce pear brandy, such as Clear Creek
- ¼ ounce Chartreuse
- ¼ ounce Amaro Sfumato
- ¾ ounce passion fruit simple syrup
- ½ ounce fresh lemon juice
- 5-6 dashes Angostura-Lemonhart 151
- Small bunch of mint for garnish (optional)
Directions
- Combine all ingredients in a glass with ice.
- Swizzle to combine flavors.
- Serve in a footed pilsner or cordial glass with pebble ice and mint.
Rate This Recipe:
Related Reads
Learn About Brandy
More Brandy Recipes To Explore
The Calvados Negroni Recipe: This festive, fall-friendly version of a classic Negroni swaps out gin for Calvados, an apple and pear brandy from Normandy, France. Serve it up!
The Brandy Alexander Recipe: The Brandy Alexander, also known as Alexander #2, is an evolution of the original Alexander, which called for a mix of gin, crème de cacao, and cream.
Le Toucan Recipe: A playful spin on the Jungle Bird cocktail, this colorful drink replaces rum and Campari with Armagnac and Suze, an herbaceous French aperitif.
Bar Blondeau’s Wish Fulfillment: Bar Blondeau's Wish Fulfillment is an autumnal cocktail complete with apple gin, pear brandy, lemon oil, and sherry.
Hennessy Sangria Recipe: The perfect summer drink, the classic Sangria gets an upgrade with a splash, or glug, of Hennessy. Get our Hennessy Sangria recipe now!
The Tropical Toddy Recipe: From San Antonio's historic Esquire Tavern comes this versatile hot toddy recipe. Learn how to make a hot toddy with bourbon, brandy, or rum here.
